Vegan Chocolate Crepes Stuffed With Paleo Caramelized Bananas

Hello Healthy!!

These Vegan Chocolate Crepes are to die for! The only thing that would make them better are Paleo Caramelized Bananas. Oh wait.. GOT EM!  

This recipe serves 3-4 people or 2 very hungry people.  

If you're having friends over and want to impress them with a beautiful and secretly healthy breakfast, make these! 

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This recipe makes 12-16 6-inch crepes (3-4 people.)

For 1-2 people, divide recipe in half. 

 

INGREDIENTS

For The Crepes: 

1 Cup non-dairy liquid (I used almond milk)  

**Note** you may need more almond milk if the batter is too thick

3 Tablespoons Agave (Can be substituted with maple syrup or any sweetener of your choice)  

1 Cup Gluten-Free Flour (I used GF Oat Flour) 

 1/4 Cup Cacao Magic Superfood Powder (Can be substituted with Unsweetened Cocoa Powder)

1 Teaspoon Baking Powder

1/2 Teaspoon Salt  

 

For the Paleo Caramelized Bananas: 

2 Large Slightly Green Bananas (if they are slightly ripe, that's okay)

3 Tablespoons Coconut Oil

2 Tablespoons CacaoBee Honey OR any honey of your choice 

1 Teaspoon Ground Cinnamon  

A Pinch Of Salt

 

DIRECTIONS

 For the Crepes:

1.  In a large bowl or a small blender, blend all ingredients together and place batter in the refrigerator and allow to thicken for 5 minutes. The battery should be very liquidy. If it is not, add more liquid and blend. 

2. Once it's ready, heat a small sauce pan and spray with nonstick cooking spray. Poor about 1/4 cup of the batter into the pan and swirl the pan around until the batter makes an evenly coated circle. Let cook for 2 to 3 minutes and flip. Cook the other side for another 1 to 2 minutes. Then place the crepes on a plate while you make your caramelized bananas.

 

For the Paleo caramelized bananas

 1. In a medium sauce pan, turn the heat on low and add the coconut oil and honey. Mix a bit until they are both melted.

2. Slice both bananas in half inch thick pieces. Put the bananas in the pan. Sprinkle the bananas with cinnamon and salt. Wait 3-4 minutes or until the bananas are Caramelized on one side. Then toss the bananas around in the pan until they are all flipped over. Cook again for 3-4 minutes. 

3. Put the banana mixture into each crepe and fold them up. Serve and enjoy! 

 

Single Serve Paleo Blue(Berry Bliss) Crisp

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It's almost the New Year and I'm SO excited for what this next year will bring! Good health has always been a priority of mine so I want to try to nourish my body in the best way possible. 

Lately, I've been craving tons of sweets which can be difficult around the holidays- COOKIES ARE EVERYWHERE!!  

So that's where my inspiration came from for this post. I wanted to create a single-serve treat that's guilt-free and filled with nutrients... So naturally I grabbed my Berry Bliss Superfood Powder and got to brainstorming.  

I'm happy with the outcome and I KNOW you will be too.  

INGREDIENTS

1/2 Cup Fresh or Frozen Blueberries  

1 Teaspoon Berry Bliss  

For the topping: 

1+1/2 Tablespoon Almond Meal

1 Tablespoon Coconut Flour

1 Teaspoon Coconut Oil (Melted) 

1 Teaspoon Coconut Sugar (optional) 

A Pinch of Salt    

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DIRECTIONS

1. Preheat your oven to 375F.  

2. In a small bowl, toss the blueberries in the Berry Bliss Powder until they are evenly covered. Pour the blueberries into your ramekin. Set aside. 

3. In a separate small bowl, mix together the almond meal, coconut flour, coconut oil, coconut sugar and salt until combined. Place this mixture on top of the blueberries and slightly pat down with a fork, spoon or your fingers.  

4. Bake for 25-30 minutes or until the blueberries are bubbling and the crisp topping is golden brown. 

5. Once it's done, remove from oven and let cool for 5 minutes. ENJOY! 

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Paleo Banana Pancakes

Hellooooo December!

Anyone else in LA enjoying this rain? I am in love with this weather. It inspires me to sit at home, read a book and write. Oh, and to make pancakes! I am a big fan of eating healthy, but I always laugh when the holidays come around because normally, thats the time when most people indulge in their favorite holiday treats (okay okay, I do too!) but I am extra encouraged to exercise more and to eat healthier. Why is this?! Does anyone else do that?

So I am starting off this month right with these Paleo Banana Pancakes. Don't you just want to sing "Banana Pancakes" by Jack Johnson while looking at these? There are 4 simple ingredients (if you exclude the love) so you can easily whip up these bad boys any time! These pancakes are incredibly fluffy and perfectly sweet. I was surprised with how fluffy they came out because I didn't use any oat flour or other type of flour. Woohoo! What is your favorite holiday treat??

INGREDIENTS:

1 ripe banana

2 egg whites

3 Tablespoons coconut flour

1 teaspoon baking powder

 

DIRECTIONS:

1. Blend together all of the ingredients and let sit for at LEAST 3 minutes. I like to use my Nutribullet but you can use a whisk or a regular blender. 

2. Heat a pan/griddle and melt a little butter on the pan. Then spoon a large amount onto your heated pan and cook until bubbles appear (about 4-5 minutes) Flip and cook for another 4-5 minutes on the other side. Make sure you cook them long enough!

3. Top with any topping of your choice (I used bananas and honey) and eat!!

 

NOTE** this serves 1 person. If you want to serve 2 or more, double the recipe!

Calories: 233

Fat: 3g

Carbs: 42

Sugar: 17g

Protein: 11g

Mini Paleo Coconut Donuts

No cuts no butts no coconuts! And no grains!! Woohoo!

Hey friends. My goodness, I am so excited to share these with you. These little donuts are made with coconut flour, coconut sugar, coconut oil and coconut extract so you can't miss the coconut flavor. They're soft and cakey and the best part is that they stay soft for a couple days. 

I made them in my Bella Mini Donut Maker which looks like a waffle iron. I believe you can buy them on Amazon or at Michaels. I strongly suggest you buy one!

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INGREDIENTS:

For the donuts:

1/2 cup of coconut flour (I used Trader Joes brand)

1/2 tsp baking soda

1/2 cup of coconut sugar

1/2 tsp salt  

1/2 cup coconut oil 

6 eggs

1 Tbsp coconut extract

 

For the coconut glaze:  

(note: this glaze is NOT Paleo, but still amazing!) 

1 Cup powdered sugar

2 Tbsp milk

1/2 tsp coconut extract  

 

**You will also need unsweetened shredded coconut  

 

DIRECTIONS:

For the donuts: 

1. Plug in your mini donut maker and let it heat up.

2. In a large bowl, mix together the coconut flour, baking soda, coconut sugar and salt. Then, stir in the eggs, coconut oil, and coconut extract until smooth. using a tablespoon measure, scoop the batter into each mini donut space. Close and let cook for about 2 minutes. Let cool on a cooling rack. 

 

While the donuts are cooling, make the glaze. In a small bowl, mix together the powdered sugar, milk, and coconut extract until smooth. Then on a separate plate, pour about 1/4 cup of shredded coconut onto a plate.  Using a spoon, cover the top half of the donuts with the glaze then dip in the coconut shreds. 

Note** these donuts are the best the day they are made. However, if you are making them ahead of time for an event, do not add glaze until just before.